Slow-Roasted Cochinita Pibil with Achiote and Bitter Orange

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Cochinita Pibil is a slow-roasted pork dish from the Yucatán Peninsula, marinated in a vibrant achiote paste and bitter orange juice, then wrapped in banana leaves for tender, flavorful meat. This Mexican-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, cut into 2-inch chunks, achiote paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 3 tbsp achiote paste
• 3/4 cup fresh bitter orange juice (or substitute 1/2 cup orange juice + 1/4 cup lime juice)
• 4 garlic cloves, minced
• 2 tbsp white vinegar
• 1 tbsp salt
• 1 tsp black pepper
• 2 large sheets banana leaves (optional)
• 2 tbsp vegetable oil
• 1/2 cup thinly sliced red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: In a large mixing bowl, whisk together 3 tbsp achiote paste, 3/4 cup fresh bitter orange juice (or 1/2 cup orange juice plus 1/4 cup lime juice), 4 minced garlic cloves, 2 tbsp white vinegar, 1 tbsp salt, and 1 tsp black pepper until smooth.
2. Step 2: Add 3 lbs pork shoulder chunks to the marinade and toss thoroughly to coat every piece. Cover and refrigerate for at least 4 hours or overnight for deep flavor.
3. Step 3: Preheat oven to 300°F. If using banana leaves, lightly brush 2 large sheets with 2 tbsp vegetable oil and wrap the marinated pork tightly inside.
4. Step 4: Place the wrapped pork in a roasting pan or Dutch oven and cover tightly with foil. Roast for 3 to 4 hours until meat is fork-tender and easily shredded.
5. Step 5: Meanwhile, combine 1/2 cup thinly sliced red onion with 2 tbsp fresh lime juice and 2 tbsp chopped cilantro. Let sit for 15 minutes to mellow.
6. Step 6: Once pork is done, shred it with two forks and serve topped with the pickled onion and cilantro mix alongside warm corn tortillas.